The Great Bottle Opener Giveaway

Home Brew Forums > Food and Beverage > Cooking & Pairing > Looking for homemade barbecue sauce recipes

Reply
 
LinkBack Thread Tools
Old 03-23-2012, 01:24 AM   #11
Nateo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Bennett Springs, MO
Posts: 2,055
Liked 36 Times on 29 Posts
Likes Given: 35

Default

Quote:
Originally Posted by ReverseApacheMaster View Post
We don't get the carolina-style BBQ too much here in Texas. Our sauces tend to be sweeter. I might have to give these vinegar sauces a whirl to cut back some calories but still get some BBQ flavor.
If you want to go really crazy, there's a south Carolina-style mustard sauce. I make it the same as the Piedmont dip I posted above, only sub yellow mustard for the ketchup, and use white sugar instead of brown. It's probably the most obscure Carolina-style bbq sauce, but it's great if you love mustard.

Here's a breakdown of the Carolina bbq regions:
http://www.amazingribs.com/images/re...carolinas2.gif

With any of the recipes I've posted, you can tweak them to suit your personal taste, but I like the simplicity, and the flavors complement, but don't obscure the meat you're putting them on. If I spend all day smoking a butt, I want to be able to taste the porky goodness, not have it covered up by the sauce.
__________________

To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

Nateo is offline
 
Reply With Quote Quick reply to this message
Old 03-23-2012, 01:55 AM   #12
Hugh_Jass
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Posts: 1,961
Liked 28 Times on 27 Posts
Likes Given: 15

Default

Quote:
Originally Posted by corkybstewart View Post
Here's my house recipe for the past 30 years. All measures are approximate
2 cups ketchup
1/4 cup good Dijon mustard(Maille)
1/4 cup malt vinegar
1/2 cup dark brown sugar
1 tsp sea salt
1/2 bottle of good porter(Black Butte), or Guinness or Moose Drool
1/4 cup very finely chopped shallots,
1 medium clove of garlic, very finely minced
hot/very hot red chile powder to taste
1 tablespoon butter or olive oil
sautee onions and garlic in butter or oil, but just for 30 seconds-don't burn them
Add all the other ingredients, stir to dissolve the sugar and mix all ingredients, then simmer at very low heat, stirring occasionally, for 30 minutes or until thick.
When the meat is cooked, baste with the sauce, turn the meat and baste the other side. Continue until all the meat has a crispy sauce crust. reserve a little sauce for the table.
I use this for pork. For chicken I use honey instead of brown sugar and add a good dose of ground ginger.
Winner. Sounds fng fantastic.
__________________
Quote:
"My new company is going to sell Aqua-infused(tm), Alphabetamashed(tm), Wortboiled(tm), Multihops Brewed(tm), Saccharomented(tm), Lageriffic(tm) beer. - Bobby_M
Pigs are fantastic creatures. They convert vegetables into bacon.
Hugh_Jass is offline
 
Reply With Quote Quick reply to this message
Old 03-23-2012, 12:36 PM   #13
JonnySax
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
JonnySax's Avatar
Recipes 
 
Join Date: May 2008
Location: Pittsburgh, PA
Posts: 79
Liked 4 Times on 4 Posts
Likes Given: 1

Default

heres mine on my blog! http://food-cloners.blogspot.com/201...olina-bbq.html

__________________
The Microbe Brewery:
Primary: Air
Secondary: Air
Keg 1: air
Keg 2: Nut Brown
On Deck: Jasmine Blonde Ale, Belgian Citrus Pale Ale
JonnySax is offline
 
Reply With Quote Quick reply to this message
Old 03-23-2012, 12:48 PM   #14
jammin
HBT_LIFETIMESUPPORTER.png
Feedback Score: 2 reviews
 
jammin's Avatar
Recipes 
 
Join Date: Jun 2011
Location: Meridian, ID
Posts: 1,163
Liked 174 Times on 138 Posts
Likes Given: 124

Default

Sub'd - AWESOME thread! Keep the great recipes coming fellas!

__________________
jammin is offline
 
Reply With Quote Quick reply to this message
Old 03-23-2012, 12:54 PM   #15
jgourd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Louisiana
Posts: 816
Liked 17 Times on 12 Posts
Likes Given: 2

Default

Subscribed. I make a Kansas City style sweet BBQ sauce and am looking for a really good NC style vinegar based BBQ sauce. Also looking for a tomato sauce based one.

__________________
jgourd is offline
 
Reply With Quote Quick reply to this message
Old 03-23-2012, 04:14 PM   #16
Butcher
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Ohio
Posts: 153
Liked 4 Times on 4 Posts

Default

Here is mine,

1 pound of tomatoes
6 oz tomato paste
3 Tbsp Worshire sause
1/3 C honey
4 chopped smoked jalepeno halves
1.5 Tbsp chili powder
3 Tbsp apple cider vinegar

Hot smoke the tomatoes for about an hour and smoke the jalepenos as desired. Discard the tomatoe skins, they will be peeling off anyways. Mix with all the other ingrediants together and boil until you get your desired thickness.

I made this once with a 1/2 cup of honey and thought it was too much, thus the 1/3 cup in this recipe, if you think honey BBQ sause is awesome bump it up to 1/2 cup. If you like a lot of heat the four jalepeno halves wont come close to being good enough. Im pretty proud of this because it was made with just the tomato paste and tomatoes and I added stuff as I saw appropriate. There is nothing about this recipe that absolutely demands a smoker, except for smoke flavoring.

__________________
Butcher is offline
 
Reply With Quote Quick reply to this message
Old 03-23-2012, 04:24 PM   #17
weirdboy
HBT_LIFETIMESUPPORTER.png
Feedback Score: 3 reviews
Recipes 
 
Join Date: May 2009
Location: Los Angeles
Posts: 7,906
Liked 423 Times on 344 Posts
Likes Given: 57

Default

Quote:
Originally Posted by JonnySax View Post
In NC I have seen people get into fights over which type of BBQ sauce is the best. What you have there is a "Lexington" style sauce.

I prefer the Eastern NC "less is more" approach personally, but it is very hard to get it right. I think people tend to put too much sauce on at the wrong time, and then it doesn't taste right.
__________________
weirdboy is online now
 
Reply With Quote Quick reply to this message
Old 03-23-2012, 04:28 PM   #18
arturo7
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
arturo7's Avatar
Recipes 
 
Join Date: Apr 2007
Location: Huntington Beach
Posts: 9,018
Liked 131 Times on 106 Posts
Likes Given: 1

Default

OT

HBT really is a great place. I was in a BBQ forum a couple years ago and asked for a recipe of a certain commercial sauce. I was absolutely blasted by the regular members. Seems I committed a huge faux pas by asking for a commercial recipe.

Ask for a recipe here, and there is a chance you'll the recipe directly from the brewer.

__________________

Hey, knock that shvt off. We're drinkin' here.

arturo7 is offline
 
Reply With Quote Quick reply to this message
Old 05-18-2012, 11:59 PM   #19
kitchensqueen
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Chicago, IL
Posts: 69
Liked 8 Times on 8 Posts
Likes Given: 9

Default

I'm pretty partial to my recipe, of course. It's pretty versatile - if you cook it for a short period you get a thin, tangy sauce but if you let it reduce you get a thick, sweet and smoky sauce. Fantastic on pulled pork and hickory or apple smoked chicken.

__________________
Apartment Farm
kitchensqueen is offline
 
Reply With Quote Quick reply to this message
Old 05-21-2012, 07:01 PM   #20
Adeering
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Sherwood, Arkansas
Posts: 662
Liked 45 Times on 37 Posts
Likes Given: 4

Default

Depends on what you are using it for. I have a sauce I make for bbq ribs thats really good, but it isnt something you would make for something other than ribs, Here it is:

Rub the ribs with cayenne, paprika, allspice, garlic, salt, pepper, ginger, chili powder then put a good layer of brown sugar on top, wrap in tin foil and refrigerate over night.

Next day add 6oz of pineapple juice to tin foil pouches with ribs, cook for 2.5-3 hours in oven at 200F

Once done remove from oven and snip tin foil and drain juices into pan. Add ketchup, Worcestershire sauce, a little soy sauce and simmer down until bbq sauce consistency.

Heat grill and brown ribs on grill and baste with sauce.

This is sweet with a little spice (depending on the amount of chili and cayenne you use) and compliments the ribs since it uses the juices. Can work with any kind of rub that you enjoy and any kind of juice, I like pineapple, but orange is good as well.

__________________
Primary: None
Secondary: None
Bottle Conditioning/Carbonating: Jasmine Green Tea Blonde
Kegged: Hop n Pop #54
Bottled: None
Next Brews: Dionysus' Ambrosia, an Amber Ale, Dragons Breath, and many more

Check out my Android Brew Day Assistant BrewAide
Adeering is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Homemade beef jerky recipes? britishbloke Cooking & Pairing 12 05-15-2014 02:39 PM
Hot Sauce? mikebowman Cooking & Pairing 9 05-04-2011 06:54 AM
Long week -- so, homemade beer with homemade pizza AZ_IPA Cooking & Pairing 12 03-07-2009 01:37 AM
Yuengling Barbecue sauce? Anyone tried? Timber Cooking & Pairing 4 11-17-2008 09:14 PM
Homemade Brandied Cranberry Sauce rflem550 Cooking & Pairing 0 11-18-2007 02:38 PM